Strawberries
Rhubarb
Kale
Asparagus
Sugar Snap Peas
Radishes

  • Check out the YouTube TOUR OF THE MARKET by WBOC TV!

  • Under the Green Tent: DNREC will be under the Green tent to share information on Delaware's recycle program.
  • Entertainment: Mac Walters, the versatile and dynamic master of the guitar will be back to entertain us while we shop.

  • Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at pat@rbfarmersmarket.com to find out what help is needed.
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    Kale Chips
  1. From one bunch of kale, remove the stems and tear leaves into large pieces (use 1/2 of the leaves per baking sheet.)
  2. Wash and dry the leaves thoroughly before beginning otherwise the leaves will steam and the chips will be soggy. A salad spinner works well but do not overload it so the leaves can properly dry.
  3. Massage about 1/2 tablespoon of olive oil per baking sheet of kale chips into the leaves to ensure all parts of the leaves are coated. At this point you may want to add some seasonings from Sugar and Spice.
  4. Spread kale into a single layer on the baking sheet.
  5. Bake at a very low temperature of 300F for 10 minutes. Rotate the pan, and bake for another 15 minutes. This will vary based on your oven. You want the chips crispy but not burnt.
  6. Cool for about 3 minutes on the baking sheet. This allows the chips to crisp up more once they are out of the oven.